So, I decided to make some bread today. I didn’t want to make just any bread, but something that I could use to make breakfast sandwiches. I wound up making this delicious bread that is supposed to taste like a muffin, with all the nooks and crannies in there too. Here is everything before I got started. I recently gave away my bread machine because I didn’t use it that much because, to be honest, I didn’t like the bread it made! With fast rising yeast, you don’t have to wait for a double rise and it’s pretty easy.
This bread requires the following (this recipe makes two loaves, hence the two pans!): 5-1/2 cups of bread flour, 2-3/4 cups of warm water (about 110 degrees) 2 packages of quick rise active dry yeast, 1-1/2 tablespoons of sugar and about 1.5-2 teaspoons of salt (you’ll have to decide which is enough or too much to your taste).
Place the flour, sugar and salt into a very large mixing bowl. Add the two packages of yeast and the warm water. I used the wooden spoon and sprayed it liberally with cooking spray ahead of time. Mix everything until it is well combined and spoon into the two pans. You can use regular bread pans if you’d like, I just had these on hand. Be sure to grease or spray the pans before placing the dough inside. Distribute the dough evenly and let it rest. It will start out looking like this:
Then, about 45 minutes later (for me, that’s how long it took), the bread will rise to the top of the pan and look like this:
Now it’s ready to go into the oven. It’s that easy! Place the pans on the middle rack in a 350 degree oven and bake for 35-45 minutes. My bread was ready after 40 minutes for the finishing touch. Melt about 1-2 tablespoons of butter and brush the butter on top of the slightly browned loaves. Bake for 7-10 minutes until golden brown. They should look like this when you take them out:
They smell SO GOOD! I truly believe that baking bread is one of the best smells around (except for babies and flowers and OK, well it’s one of many great smells). Allow them to cool for about 5 minutes in the pan and transfer them to a cooling rack. They are VERY moist at this point, so be careful and gentle.
Now, the bread is ready to cool. It’s quite a moist bread, especially with the addition of the butter on top, so allow to cool until it dries a bit, then ENJOY!